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1 4-pound boneless beef rump roast 3-ounce jar stuffed green olives 5 slices bacon, fried and crumbled 1/4 cup flour 1/2 cup dry red wine 2 8-ounce cans tomato sauce 5 large, fresh mushrooms, sliced and sautéed 2 cloves garlic, minced Combine olives, bacon and mushrooms. Make 3 or 4 slits in roast. Fill slits with olive mixture. Close slits with skewers or toothpicks. Tie roast with string. Place long sheet of heavy-duty foil in baking pan. Center roast on foil. Mix flour, wine, tomato sauce and garlic until smooth and pour over roast. Seal roast in foil and bake for 2 1/2 hours at 325 degrees. To serve, open foil carefully and place roast on serving plate. Spoon sauce over top and slice crosswise so slices include stuffing. |